Start by sautéing some garlic, ginger and chile flakes. Add fried tofu and one baby bok choy that's been cut up. Simmer in a cup of dashi stock with a table spoon of soy sauce and mirin. Simmer to reduce liquid and cook the tofu. Add a teaspoon of cornstarch if you wish to thicken. I have enough for a small portion with lunch and enough to save for dinner.
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